Easter Egg Bread Nut Chocolate

Ingredients

Flour	50%	5000 g
Sonnetmix Inverno »	50%	5000 g
Fresh Yeast	6%	600 g
Cocoa powder	2%	200 g
Water approx.	52%	5200 g
Filling 1
Chocodrops	30%	3000 g
Walnuts	30%	3000 g
Filling 2
Almond paste	32%	3200 g
Decoration
Almonds and powdered Florentiner	%	g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature	Approx. 26ºC
Scale	Dough pieces approx. 250 gram and rounding
Dough proof	Approx. 20 minutes
Moulding	Roll dough pieces to slices with a thickness of 5-8 mm. Place them on baking sheets in an oval form, place 100 gram almond paste (flat sphere) on the slice. Cover it with second slice of dough of a thickness of 5-8 mm. Brush with egg wash and decorate with sliced almonds
Final proof	Approx. 50 minutes
Decorating	Just before baking sprinkle with Florentiner powder
Baking	Approx. 20-25 minutes at 210ºC